Bean And Bacon Loaf
A savory loaf combining tender lima beans, crispy bacon, and hearty flavors, perfect for a comforting meal that can be enjoyed hot or cold the next day.
Ingredients
Instructions
- Soak dried lima beans overnight, then cook until tender, about 45 minutes. Cook bacon until crisp and set aside.
- Run cooked beans, dried bread or toast, chopped celery, and cooked bacon through a food chopper until finely processed.
- In a mixing bowl, blend the chopped mixture with the egg and peanut butter. Add the fat remaining from the crisped bacon.
- Mold the mixture into a loaf shape and bake in a slow oven for about 45 minutes.
- Serve slices of the loaf with tomato sauce if desired. The remaining loaf can be sliced and served cold the following day.
Tips & Substitutions
For a vegetarian version, substitute the bacon with smoked paprika or liquid smoke for flavor. You can also replace lima beans with black beans or chickpeas for a different taste. Ensure the bread is well-dried to help bind the loaf together. If you prefer a spicier kick, consider adding diced jalapeños or crushed red pepper flakes to the mixture.
Serving Suggestions
Serve the bean and bacon loaf alongside a fresh garden salad or roasted vegetables for a complete meal. It pairs beautifully with tomato sauce or a tangy barbecue sauce for added flavor. You can also enjoy it as a sandwich filling, with some lettuce and tomato, for a hearty lunch option.
Storage & Reheating
Store any leftover bean and bacon loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Bacon Loaf contains roughly 299 calories, with 7g protein, 42g carbohydrates, and 12g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1566mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lima beans instead of dried?
Yes, you can use canned lima beans to save time. Just rinse and drain them before using. However, reduce the cooking time since they are already cooked. Mix them in with the other ingredients and bake until heated through.
What can I substitute for peanut butter?
If you need to avoid peanut butter, try almond butter or sunflower seed butter as alternatives. They provide similar texture and binding properties. Adjust the amount to taste, as different nut butters may have varying flavors.
How can I make this dish gluten-free?
To make the bean and bacon loaf gluten-free, use gluten-free bread instead of regular dried bread or toast. Ensure that all other ingredients, including bacon, are free from gluten. This way, you can enjoy this dish without compromising your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).